Sheet Pan Salmon and Asparagus with Potatoes
A delicious and healthy sheet pan recipe featuring salmon, asparagus, and tender potatoes, perfect for a quick weeknight dinner.
Equipment
- large sheet pan
Ingredients
- 4 fillets salmon
- 1 pound asparagus ends trimmed
- 2 pounds baby red or gold potatoes quartered
- 3 tablespoons olive oil divided
- salt to taste
- pepper to taste
- 2 teaspoons Italian herb blend see note
- 1 teaspoon garlic powder
- 2 tablespoons butter melted
- 2 tablespoons honey
- 1 teaspoon dijon mustard
- ½ teaspoon Italian herb blend remaining
Instructions
- Preheat oven to 400 degrees. Toss potatoes with 2 tablespoons olive oil, salt and pepper to taste, garlic powder, and 2 teaspoons Italian herb blend. Arrange on a large sheet pan and bake in preheated oven for 10 minutes.
- Arrange salmon fillets and asparagus on the sheet pan. Whisk together melted butter, honey, dijon mustard, and ½ teaspoon remaining Italian herb blend. Brush onto salmon fillets.
- Drizzle asparagus with remaining 1 tablespoon olive oil, season with salt and pepper to taste and place lemon slices between the asparagus spears.
- Bake for 15 minutes until asparagus and potatoes are fork-tender and salmon is cooked through. Serve immediately.
Notes
You can make your own Italian seasoning by stirring together equal parts dried thyme, parsley, oregano, and basil. Optionally, add ¼ cup parmesan cheese right before baking to the potatoes or asparagus. This dish will keep in the fridge for up to 3 days.
Nutrition
Serving: 1servingCalories: 571kcalCarbohydrates: 54gProtein: 41gFat: 22gSaturated Fat: 3gCholesterol: 94mgSodium: 114mgPotassium: 2043mgFiber: 8gSugar: 13gVitamin A: 943IUVitamin C: 51mgCalcium: 86mgIron: 6mg
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